CRISPY CHICKEN, RED PEPPER &
CHEESE TOASTIE

YIELD: Makes 5

DOWNLOAD PDF

INGREDIENTS

  • 10 g Egg-Free Dip R/P (06009010)
  • 3 Tbsp Water
  • 5 Chicken fillets
  • 80 g All Purpose Coating R/P (06139050)
  • 45 g Butter/Margarine
  • 10 slices Ciabatta bread
  • 1 large Red pepper, roasted & sliced
  • 10 slices Mozzarella/White Cheddar/ Emmental cheese
  • ½ cup Delinnaise (07663050)

METHOD

1. Mix together the Egg-Free Dip R/P and water. Dip the chicken into the egg-free dip, then coat with All Purpose Coating R/P. 2. Place the coated chicken into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry in batches at 160°C for 4 - 6 minutes or until golden brown and cooked through. Drain on paper towel and set aside. 3. Spread butter/margarine onto one side of each slice of bread. 4. Place the cooked chicken fillets onto five slices of bread. Top with red pepper slices and cheese. 5. Spread the Delinnaise onto the remaining slices of bread. Place on top of the fillings to complete the sandwiches. Toast sandwiches in a pan or sandwich press until cheese is melted and bread is golden brown.